KR20090092305A - Low sodium, high calcium flavor enhancer and a method prepare thereof - Google Patents

Abstract

A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25‹C to 60‹C and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95‹C; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer. ® KIPO & WIPO 2009

Description

LOW SODIUM, HIGH CALCIUM FLAVOR ENHANCER AND A METHOD PREPARE THEREOF

The present invention relates to a process for preparing a chemical seasoning containing low sodium (<0.12%) and high calcium content without loss of taste. In particular, chemical seasonings are prepared from protein hydrolysates suitable for use in patients with hypertension, nephropathy, or people with a genetic predisposition to such diseases.

Many chemical seasonings and condiments, such as soy sauce available in the retail market, consist of a mixture of fermented liquid soy sauce containing high concentrations of salt (greater than 7%). Hypertensive and nephropathy patients often require a low sodium diet; Because there is a limit to the consumption of chemical seasonings or condiments available on the market, you eat foods that do not match the taste and taste. Hydrolyzed proteins are often used to enhance the flavor of appetizing foods. Commercially available hydrolyzed proteins can reduce the salt demand to some extent in food, but still the sodium content is relatively high for hypertension and kidney disease.

Patent publication WO 9425580 discloses a process for producing hydrolysates using a novel combination of enzymes, ie flavozymes, which can be used in various products including chemical seasonings. However, this patent publication does not detail any further procedures for the preparation of low sodium, high calcium chemical seasonings from the hydrolyzate made here. US Pat. No. 5,866,357 to Klaus et al. Discloses another method for generating hydrolysates by cleaving protein sources at the Glu / Asp site using specific forms of enzymes. Similarly, Klaus et al. Do not teach in detail how to prepare low sodium, high calcium chemical seasonings from the resulting hydrolyzate. Another US Pat. No. 5,985,337 claims a method for producing hydrolyzate only from smoked meat. Patent WO 0128353 includes a method for preparing hydrolysates using proteolytic compositions obtained from fish. US Patent No. 5,141,756, on the other hand, claims a method of producing soy sauce by fermenting hydrolyzed koji (koji, yeast fungus) with moromi (fermented product). Tang et al. Have applied for another patent that produces a flavoring agent by hydrolyzing a protein source comprising two stages of enzymolysis.

1 is a graph showing the scores in the sensory evaluation test of different chemical seasonings obtained from various raw materials.

It is an object of the present invention to provide a method for preparing low sodium and high calcium chemical seasonings, such as improved soy sauce, suitable for addition to foods to be consumed by patients with kidney disease and hypertension.

It is a further object of the present invention to provide a simple and inexpensive method that does not use the multiple stages of enzymatic digestion in chemical seasonings.

Another object of the present invention is to remove the amino acid contained in the chemical seasoning, not the sodium content, thereby providing a low sodium and high calcium chemical seasoning that can improve the taste of food to lower sodium intake among the user and the risk of high blood pressure in the user Will reduce

At least one of the foregoing objects is achieved, in whole or in part, by the present invention, and one embodiment of the present invention includes a method for producing a chemical seasoning from a plant protein source, the method comprising operating temperature 25 in the presence of a catalyst. Hydrolysing protein sources such as Roselle seed, animal hide, feathers and defatted soyabean flour at -60 ° C and pH 4-8 to produce hydrolysates; Maintaining the pH of the decomposition process, stopping the catalysis in the hydrolyzate, adjusting the pH of the hydrolyzate to 3.5 to 4.5, and passing the hydrolyzate through a layer of activated carbon and calcium carbonate Filtration to obtain chemical seasonings.

In order to produce chemical seasonings, another embodiment of the present invention provides a method of alteration, the method of altering degreasing, such as Roselle seed, animal hide, feathers and defatted soyabean flour. Preheating the protein source to at least 60 ° C., hydrolyzing the preheated plant protein source with a strong acid to form a mixture, wherein the mixture reaches at least 65% of the protein source where the hydrolyzate is used. Heating to 90-125 ° C. until desired, adjusting the pH of the mixture to 3.5 to 4.5 using calcium carbonate, and filtering the mixture through a layer of activated carbon and calcium carbonate to obtain a chemical seasoning. Steps.

According to another embodiment of the present invention, it is possible to improve and improve the taste of the obtained chemical seasoning, which method further comprises concentrating the obtained chemical seasoning or adding other naturally available sweetening agents to the obtained chemical seasoning. It further includes. Sweeteners include polyphenol rich plant extracts, viscosifiers, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black pepper, etc. (polyphenols rich plant extracts, thickeners, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black peppers and the like) or a combination thereof.

It is to be understood that the present invention can be embodied in other specific forms and is not limited to the embodiments described above. Modifications and equivalents of the disclosed concepts as would readily occur to those skilled in the art should be included within the scope of the appended claims.

One embodiment of the present invention includes a method for producing chemical seasoning from a protein source, the method comprising rosette seed, animal skin, feather and skim bean flour at working temperature 25-60 ° C. and pH 4-8 in the presence of a catalyst. Hydrolyzing a protein source such as (Roselle seed, animal hide, feathers and defatted soyabean flour) to produce a hydrolyzate, maintaining the pH of the hydrolysis process, and stopping the catalysis in the hydrolyzate And adjusting the pH of the hydrolyzate to 3.5 to 4.5, and filtering the hydrolyzate through a layer of activated carbon and calcium carbonate to obtain a chemical seasoning.

It should be noted that the edible enhancer flavor of the hydrolyzate is mainly due to the small amount of peptides and free amino acids available in the hydrolyzate. It is known in the art that if a small amount of peptide produced is cleaved at the site of hydrogenated amino acids, these cleavage portions bitter the hydrolyzate flavor instead of edible boost. Therefore, by correctly selecting proteolytic catalysts and protein sources that can be used in the preparation of hydrolysates, it is important to avoid the production of small amounts of peptides with a bitter taste in the hydrolysates. The present invention preferably provides hydrolyzate protein sources, in particular cysteine, methionine, glutamic acid, sesine, proline, phenylalanine, aspartic acid, alanine, glycine, lysine, threosine, tyrosine, arginine and valine (cysteine, methionine, glutamic acids, Choose protein-rich sources such as those found in serine, proline, phenylalanine, aspartic acid, alanine, glycine, lysine, threonine, tyrosine, arginine and valine. Thus, the hydrolyzate produced here contains the chemically seasoned cleaved portion that has a less bitter taste. The protein source in the reaction is preferably first mixed with water and a catalyst to produce a reaction mixture. In a preferred embodiment, the ratio of protein source to water used for the hydrolyzate is 2-10% to have working reaction conditions. The amount of catalyst used will vary depending on the amount of protein source to be hydrolyzed. Preferably, the amount of catalyst used for hydrolysis of the protein source is about 0.05-0.5% of the weight of the total protein source.

Protein-rich sources may consist of skim soy flour, animal skin, feathers and skim rosette seeds. Animal skins mentioned herein preferably refer to cows, chickens, goats and the like. On the other hand, in the present invention, enzymes such as flavozymes commercially available are preferred as catalysts in carrying out the starting process. The present invention is not intended to limit the use of other forms of proteolytic elements as long as similar protein rich sources are used.

The temperature of the reaction carried out is important in determining the reaction rate. Those skilled in the art will appreciate that the performance of these biological catalysts is sensitive to changes in temperature, and that various forms of enzymes can change with optimal performance depending on good workable temperatures, and therefore the reaction temperature can be altered to suit the catalyst performance. It will be appreciated that modifications fall within the scope of the present invention. Nevertheless, the present invention preferably maintains a temperature within 25 to 60 ° C. Exceeding this good temperature range can lead to denaturation of the catalyst, and slowing down the reaction rate when the temperature is lowered in the good temperature range. Similarly, biological catalysts are sensitive to the pH of the reaction environment. Some of the catalysts are known to work well in acidic environments and others in alkaline or neutral environments. In a preferred embodiment, the initiation method is run within 4-8 pH. Adjusting the mixture to the desired pH can be achieved simply by adding calcium carbonate or acidic solution to the mixture. However, it can still be achieved in other ways besides this method. Moreover, the pH of the reaction is monitored taking into account accumulated amino acids or small amounts of peptide and maintained in good range throughout the reaction. Accumulated amino acids or small amounts of peptides can affect the pH of the reactants to slow down the reaction. In order to improve the productivity and speed of the hydrolysis process, the reaction mixture is preferably stirred constantly throughout the entire process so that the reaction can occur uniformly.

The hydrolysis process is preferably done by continuing for at least 4 hours and stopping the action of the catalyst. It is also possible to extend the hydrolysis reaction, but the yield produced does not yield as much time as prolongation. This is because the lack of reactable material up to that time limits the productivity of the reaction. Those skilled in the art will appreciate that the duration of the reaction can be altered based on the amount of protein source and catalyst used. A commonly available approach to discontinue the action of the catalyst is to denature the catalyst by mainly applying heat or to leave the catalyst in a denatured pH environment for a sufficient time. In the most preferred embodiment, the interruption of the catalysis of the invention is achieved by heating the resulting hydrolyzate at 70-100 ° C. for 5-20 minutes. It is also possible to heat the hydrolyzate at a temperature higher than the above preferred range and for a short time. On the other hand, the catalyst can be modified by changing the hydrolyzate pH. The modified pH of the catalyst is improved depending on the type of catalyst used. The hydrolyzate thus obtained is adjusted to pH 3.5-4.5 to give a good taste.

In addition to the above-described embodiments, the present invention includes a method for preparing a chemical seasoning from plant proteins, which method comprises Roselle seed, animal hide, feathers and defatted soyabean flour and Preheating the same skim protein source to at least 60 ° C., hydrolyzing the preheated plant protein source with a strong acid to form a mixture, wherein the mixture is at least 65% of the protein source used for the hydrolyzate; Heating to 90-125 ° C. until reaching a; and adjusting the pH of the mixture to 3.5 to 4.5 with calcium carbonate to obtain a hydrolyzate that can be used as a seasoning. In accordance with the principles of the present invention, the acid hydrolysis process provides another modification process to produce an edible boosting seasoning from a protein source as described above. To improve acidic hydrolysis, heat the mixture so that the temperature of the mixture reaches 90-125 ° C. The acidic hydrolysis process is preferably performed in a closed system for a duration of at least 12 hours or until hydrolysis reaches at least 65% of the total protein source used. In a closed system, the reaction is done as if under a positive pressure which makes the hydrolysis process good.

After obtaining the hydrolyzate from either the enzymatic hydrolysis or the acidic hydrolysis process, the hydrolyzate is purified by filtration through a layer of activated carbon and calcium carbonate before it is preferably used as a chemical seasoning. By filtration, unreacted protein sources are removed from the hydrolyzate. Moreover, in contrast to the opposing small amounts of free amino acids, larger fragments of cleaved polypeptides that do not contribute to flavor are also removed. By carrying out this filtration method it is also possible in the present invention to remove the reactions or unreacted inorganic chemicals used in the hydrolysis process, especially those used in acidic hydrolysis and for pH adjustment. Notably, these chemical compounds are known to taste unfavorable, which can affect the quality of the resulting chemical seasonings. Hydrolysates passed through calcium bicarbonate will greatly improve the calcium content. Calcium content is known in the art to be beneficial for hypertensive patients. The hydrolyzate after filtration is ready to be consumed or used as a chemical seasoning.

In the conventionally available hydrolysis methods, sodium hydroxide and chloride acid are used not only to adjust the pH state in the process and the obtained chemical seasoning, but also as a means of increasing the sodium content of the resulting chemical seasoning by improving the taste of the resulting chemical seasoning. Used. In a preferred embodiment of the present invention, all pH adjustments or maintenances in enzymatic or acidic hydrolysis may be performed by citric acid and carbonates such as calcium bicarbonate, which may reduce the available sodium content of the resulting chemical seasoning. Is achieved by using In the present invention, it is not limited to these. It is known by the inventor of the present invention that other hydroxide salts can be used to influence the flavor of the produced chemical seasoning.

By the preferred embodiment of the present invention, the resulting hydrolyzate can be further concentrated to improve the flavor. Those that improve the quality of the resulting chemical seasonings are known to those skilled in the art. Optionally, other naturally available sweetening agents may be added to the resulting chemical seasoning to taste. Other sweeteners include polyphenol rich plant extracts, viscosifiers, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black pepper, etc. (polyphenols rich plant extracts, thickeners, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black peppers and the like) or a combination thereof. The sweeteners used, for example polyphenol rich extracts, have a beneficial effect on consumers with vascular relaxation properties and may also be beneficial to consumers with hypertension problems.

A very important point to note here is that the chemical seasoning obtained in any one of the embodiments described above contains less than 0.12% by weight sodium and high calcium (double the normal content of similar products). Such low sodium and high calcium content, with an appetite-flavoring flavor, are obtained by the present invention and are suitably consumed in order to lower the intake of sodium in order to prevent hypertension and kidney disease or to attenuate the disease state.

The following examples further illustrate the invention and are not intended to limit the invention to the particular embodiments.

Example 1

Optimal hydrolysis conditions are the amount of deionized water and protein (rosel seeds, animal skin, feather and skim bean flour) substrate concentrations of protease (protease) (e.g., flavozyme) known to the best operating temperature in the reaction vessel. , The pH of the slurry is adjusted to the optimal pH of the protease using 0.1 M calcium carbonate and 0.1 HCl. As the hydrolysis proceeds, the digested protein is neutralized by addition of 0.1 M CaCO ₃ into the reactor and the mixture is constantly stirred until CaCO ₃ is added and distributed evenly. Was collected, cut off for 10 minutes, adjusted to pH 3.5-4.5 with citric acid or CaCO ₃ and vacuum filtered through layers of activated carbon and CaCO ₃ .

The hydrolyzate can be added with polyphenol-rich extracts, viscous agents, preservatives, caramels, onion powder, ginger powder, garlic powder, cinnamon, spices, and black pepper with flavoring properties. Concentration forms a low sodium, high calcium vegemite alternative with blood pressure lowering properties.

Example 2

Preheat the degreasing protein substrate suspension (such as roselle seeds, soy cakes, animal skins, feathers, etc.) to 60 ° C. and add strong acid, eg HCl, to about 90% of the hydrolysis in the closed system. Heat for 24 hours until The protein hydrolyzate is then cooled in air, adjusted to pH 3.5-4.5 with citric acid or CaCO ₃ and vacuum filtered through layers of activated carbon and CaCO ₃ .

The hydrolyzate can be added with polyphenol-rich extracts, viscous agents, preservatives, caramels, onion powder, ginger powder, garlic powder, cinnamon, spices, and black pepper with flavoring properties. Concentration forms a low sodium, high calcium vegemite alternative with blood pressure lowering properties.

Example 3

Sensory evaluations were performed on several other available hydrolysates obtained from acidic and enzymatic hydrolysis from several different sources of plant protein sources. In the sensory evaluation test, 20 non-professional judges were scored for evaluating four different materials and other commercially available products of porridge. The results were analyzed at various angles. The rating obtained by the judgment value was set from the numerical value, very dislike 1 to very good 9. The sensory evaluation test of the hydrolyzate was used when used in (1) the scale test of 1-9 on the scale for the explanation and strength of the fragrance, (2) the taste, and (3) the acceptability, and (4) the forage. It consists of chemical seasoning performance of hydrolyzate,

Sensory results generally show that the hydrolyzate produced meat and soybean-type sweeteners. The test results are summarized in the table below.

Table 1

# Having the same character means that it is not significantly different at the 5% level (P <0.05).

# A, B, C ... are Duncan's groupings to compare sensory attributes for each sample. f

# a, b, c ... are Duncan groupings for comparison between sensory characteristics of each type.

The disclosure of the present invention is not only included in the appended claims, but also included in the foregoing description. Although the present invention has been specifically described in good form, it is to be understood that this is merely an example and that various changes and modifications may be made without departing from the scope of the present invention.

Claims (18)

As a method of producing chemical seasonings, (a) hydrolyzing the protein source at a working temperature of 25-60 ° C. and pH 4-8 in the presence of a catalyst to produce a hydrolyzate, (b) maintaining the pH of the hydrolysis process, (c) discontinuing catalysis in the hydrolyzate, (d) adjusting the pH of the hydrolyzate to 3.5 to 4.5, (e) filtering the hydrolyzate through a layer of activated carbon and / or calcium carbonate to obtain a chemical seasoning. The method of claim 1, further comprising concentrating the obtained chemical seasoning. The chemical seasoning according to claim 1 or 2, wherein the obtained chemical seasoning is a polyphenol rich plant extract, a viscosity agent, a preservative, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black pepper, or any combination thereof. The method of producing a chemical seasoning further comprising the step of adding. 4. The method of claim 1, wherein the protein source is a plant protein selected from the group consisting of roselle seeds and skim bean flour. The method of claim 1, wherein said protein source is an animal family or a feather. 4. The method of claim 1, wherein said protein source is a proteolytic enzyme. 7. The method of claim 6, wherein said protease is a flavozyme. 4. The method of claim 1, wherein the stopping of the catalysis is by heating the hydrolyzate. The method of claim 1, wherein the stopping of the catalysis is effected by changing the pH of the hydrolyzate to 3.0 or less. The method of claim 1, wherein the pH is adjusted and maintained using citric acid and calcium carbonate. As a method of producing chemical seasonings, (a) preheating the protein source to at least 60 ° C., (b) hydrolyzing said preheated plant protein source with a strong acid to form a mixture, (c) heating the mixture to 90-125 ° C. until the hydrolyzate reaches at least 65% of the protein source used, (d) adjusting the pH of the mixture to 3.5 to 4.5, (e) filtering the mixture through a layer of activated carbon and calcium carbonate to obtain a chemical seasoning. 12. The method of claim 11, further comprising concentrating the obtained chemical seasoning. 13. The chemical seasoning according to claim 11, wherein the chemical seasoning is any one or a combination of polyphenol rich extracts, viscosity agents, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices, black pepper. A method of producing a chemical seasoning further comprising the step of adding. The method of claim 11, wherein the protein source is a plant protein selected from the group consisting of roselle seeds and skim bean flour. The method of claim 11, wherein the protein source is an animal family or a feather. The method of claim 11, wherein the strong acid is hydrochloric acid. The method of claim 11, wherein the pH is adjusted and maintained using citric acid and calcium carbonate. The process of any of the preceding claims, wherein the chemical seasoning contains less than 1% by weight sodium.